3/4 c. cake flour
1 tsp. double-acting baking powder
1/2 tsp. salt
4 lg. eggs
1/4 c. granulated sugar
4 c. strawberries, finely chopped (reserve 4 whole berries for garnish)
2 tbsp. reduced-calorie strawberry spread (16 calories per 2 tsp.), melted
1/2 c. plus 1 tbsp. thawed, frozen dairy whipped topping

Preheat oven to 400 degrees. Line 15 1/2 x 10 x 1 inch jelly roll pan with parchment paper and set aside. Onto sheet of wax paper or a paper plate, sift together flour, baking powder, and salt 2 times; set aside.

In mixing bowl, using electric mixer on high speed, beat eggs until thick and lemon colored, about 5 minutes; gradually beat in sugar, then fold in sifted ingredients.

Pour batter into paper-lined pan and bake until golden, 9 to 10 minutes (top should spring back when touched lightly with finger).

Remove from oven and turn cake onto a towel; remove and discard parchment paper. Starting at narrow end, roll cake with towel; set on wire rack and let cool.

In bowl, combine chopped strawberries and melted spread. Unroll cooled cake; remove towel and spread berry mixture over cake surface; reroll cake and place, seam-side down, on serving platter. Spread whipped topping over top and sides of log; slice reserved berries and arrange slices attractively on log. To serve, cut into 8 equal slices.